vegetable bouillon

[feather]

so I noodled around trying to find a nice vegetable bouillon.

I came across, a dry mix of nutritional yeast with herbs and spices--that isn't even vegetable bouillon.

I'm looking for a vegetable flavor in powdered form, to add to liquid when I'm making food that calls for vegetable broth, for say, vegetable gravy. Or a mushroom gravy. Or the broth in a curry or vegetable dish. Or something simple like diced cooked potatoes with gravy.

I have a bunch of dried ingredients that I'm thinking could/should make a nice mix of flavors to create a vegetable bouillon.

Like

Celery

Tomato

onion

garlic

thyme

salt

bay leaf

black pepper

(ground dried mushrooms--maybe?)

and then I'm thinking dried carrot might add a little sweetness to it.

and then some green or red peppers dried, to give it some oomph.

I might dry these too things to grind, then add them too.

I have no idea what kind of proportions I'll use.

Any ideas on other flavors to consider (vegetables or herbs to dry to use in it) while I'm making this mix? Thoughts?

[Skandi]

I always find that vegetable stock tastes like watery bad soup, so if I need to add depth to a veg dish I use either mushroom ketchup or marmite, which depends on if the "meat" flavour from marmite would be suitable.

[feather]

We don't actually have a mushroom ketchup, if you mean that, and not mushrooms or ketchup (from tomato). I do have marmite though.

I made some mushroom onion gravy with most of those herbs and a splash of white wine, it is okay, not great but not terrible either.

Think I'll dehydrate a few peppers and carrots. Thanks Skandi,

[Skandi]

mushroom ketchup

Is the product I use, I can occasionally find it in shops here there is a recipe in this video

And even if that doesn't suit, that guy is amazing I really recommend all of his stuff!

[Cabin Fever]

My wife freezes all of her vegetable cuttings/peelings when she prepares salads and other recipes. These cuttings/peelings used to go out to the compost pile. Now, they go into a specially-marked bag in the freezer. When the bag gets full shes makes her own vegetable broth. The broth either gets canned the same day, or frozen in small plastic tubs. That way, she always has vegetable broth available when a recipe calls for it.

She freezes cuttings/trimming/peelings mostly from onions (even the skins), carrots, bell peppers, and celery (root and leaves). She doesn't keep brassica trimmings. She adds bay leaves to the mix. Garlic, pepper, and parsley are added near the end of the broth making.

[feather]

Skandi , cool recipe. I've seen quite a few of his videos and I enjoy them. I was glad at the end that he didn't throw out the mushrooms and suggested drying and grinding them.

Cabin Fever, I did make a big pot of vegetable broth last week, then skimmed out all the vegetables and boiled the the remaining broth, and put that concentrated broth in the freezer. That works out nice but it takes a while to thaw it and I was thinking I'd like to have some kind of dried mixed vegetables to make a dry bouillon for on the shelf.

[feather]

I found this powdered mix.

myplantbasedfamily.com/2012/11/11/veggie-broth-mix/?fbclid=IwAR3UP_6ki5b00mduisAz7cM9dc0NZAtZoCV_8M1ADJm0_bq5E1qsqF-OYeE

Ingredients

3 Tablespoons onion powder
1 Tablespoons garlic powder
1 Tablespoons sea salt
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon paprika
½ teaspoon tumeric
½ teaspoon parsley flakes
1 cup nutritional yeast

Then I saw someone making a vegetable stock. Chopping lots of onion, some carrot, some celery, some other vegetables (whatever you have), baking it for 30 minutes at 400 deg F, then putting that in a stock pot with a gallon of water, simmering it down to half and straining it.

Then last night we had some miso broth, just boiling water, add a teaspoon of miso, and used that to soften the breadsticks I made from whole wheat flour and rye flour/salt/yeast/water. It was surprisingly good. Even DH remarked that we should have that more often, he really liked the flavor and how it half softened the bread sticks.

[solargeek]

Jan 28, 2019 17:09:07 GMT Skandi said:

mushroom ketchup

Is the product I use, I can occasionally find it in shops here there is a recipe in this video

And even if that doesn't suit, that guy is amazing I really recommend all of his stuff!

His video was great but all the way through it I kept thinking (joking but half serious....)
"1/2 -1/4 the time using food processor, power pressure cooker xl" and dehydrator at the end.

I will try this next time mushrooms go on sale. Will let you know the results.

[mzgarden]

feather, no ideas to share but a question. How do you grind your dehydrated/dried veg into a fine powder? I've looked at several coffee/spice grinders but they look pretty small. Since they seem to be intended to do small batches in short times and I'd be afraid they would overheat if used to do a big batch of dried veg.

[feather]

mzgarden, I use my regular food processor for big batches of dried/dehydrated, tomatoes, celery, herbs, greens.
If I want them extra fine, like salt, red pepper, tomato, to stick to popcorn, then I use a coffee grinder that has a removable washable cup.

[snoozy]

I'm going to try that veggie broth mix feather posted. Oh - and did you know that Marmite is vegan? I thought it was made from beef broth or something, but it is vegan.

[midtnmama]

Feather: That is just like the one I would have posted, but I would add 3 tblsp of chopped dried mushrooms to that mix. That really kicks it up a notch! I use dried mushrooms from the asian store.

myplantbasedfamily.com/2012/11/11/veggie-broth-mix/?fbclid=IwAR3UP_6ki5b00mduisAz7cM9dc0NZAtZoCV_8M1ADJm0_bq5E1qsqF-OYeE

[feather]

I previously bought 2 14oz packages of shiitake mushrooms. I'm not crazy about their texture once they are re-hydrated. So I put them through the food processor when they are dry and use the mushroom powder in a lot of my cooking. I keep the powder in cleaned old mayo jars for gravies, stews, soups, and putting them in a bouillon is good idea too.

Marmite is made from the settled out brewers yeast for making beer. The yeast is dead. B12 is added during the process of making marmite. It is vegan. It's very salty, it lasts forever. Eat in very small amounts. (between that and miso, they make good broths for the base for soups)

[ceresone]

I used to watch a cooking show. She had a restaurant, and she saved the cobs after she cut the corn off, said it worked the best!